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Salt Herring, Pickled II

Erken's pickled salt herring (1914): cured herring is soaked overnight, split, and placed in a brine of vinegar, water, peppercorns, sugar, red onion, and bay leaf; cut into pieces and served cold. The brine can be reused.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 124 (falt i det fri)

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About the dish

Pickled cured herring was a fixture on the 1900s cold table. Erken emphasizes that the brine can be reused for a new portion of herring - a typical expression of the era's thrift.

How to make it

  1. 1

    Soak the herring

    Clean the herring and let it soak in cold water overnight.

  2. 2

    Clean and split

    Take out the herring, wash it well in cold water, and split it. Remove the backbone, head, and tail.

  3. 3

    Pickle

    Place the herring in a crock. Mix the water, vinegar, peppercorns, sugar, and sliced onion, and pour the mixture over the herring.

  4. 4

    Let it steep

    Place the bay leaf on top in the crock and let the herring stand in the brine for a few hours.

  5. 5

    Arrange

    Take out the herring, cut it into pieces about 2 cm wide, and place them on a platter. Arrange the onion around them and pour a little of the brine over. The brine can be reused for a new portion of herring.

Changes from the original

Measurements modernized: 1/4 l vinegar, 1.5 dl water, 15 g sugar. The steps are numbered; no change in content or ingredients.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 124)~79% of the text changedremovedadded
4 stk spekesild (renset). 2,5 dl 1/4 1. eddik (1/4 liter). 1,5 dl vann. 1 1/2 del. vand 5 stk pepperkorn. pepperkorn 15 g sukker. gr. sukker 1 stk rødløk (i skiver). 1 stk laurbærblad. Rens silden og la den ligge i kaldt vann Den rensede sild utvandes natten over.. Ta silden opp, vask den over, tages op og avvaskes godt i kaldt vann og flekk den. Fjern ryggbein, koldt vand, flækkes. Rygben, hode og hale.. Legg silden hale fjernes. Silden lægges i en krukke. Bland vann, krukke, hvorefter de 1 1/2 del. vand, eddik, pepperkorn, sukker og løk pepper, sukker, den i skiver, skiver skaarne løk blandes godt og hell blandingen heldes over silden.. Legg laurbærbladet øverst silden, som henstaar i krukken og la silden stå blandingen nogen timer. Laurbærbladet lægges øverst i laken noen timer.. Ta silden opp, skjær den krukken. Silden optages, skjæres i ca. 2 cm cm. brede stykker og legg dem på fat. Legg stykker, lægges paa fat; løken rundt lægges omkring, og hell litt av laken heldes over. Laken kan brukes benyttes om igjen til en ny porsjon lignende portion sild.

Note on Modernised

Mål er modernisert: 1/4 l eddik, 1,5 dl vann, 15 g sukker. Trinnene er nummerert; ingen endring i innhold eller råvarer.

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Frequently asked questions

Why must the herring be soaked overnight?
Cured herring is heavily salted. The cleaned herring is placed in water overnight to draw out salt, then taken out, washed well in cold water, and split - backbone, head, and tail removed.
What is the brine made of?
1/4 liter vinegar, 1 1/2 deciliters water, 5 peppercorns, 15 g sugar, and one sliced red onion. The mixture is poured over the herring in a crock, and a bay leaf is placed on top.
How long should the herring stay in the brine?
A few hours in the crock after soaking. Then it is taken out, cut into pieces about 2 cm wide, and placed on a platter with the onion around it and a little of the brine over.
Can the brine be used several times?
Yes, according to the recipe the brine can be reused for a similar portion of herring.

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